Thursday, June 29, 2006
1 large bunch basil (or use parsley, coriander or chervil)
1/4 cup pine nuts
1/4 cup lemon juice
1 clove garlic
1/4 cup oil
Blend or process all ingredients together to make a thick sauce. Serve over pasta or vegetables or as a dip.
Basil Mint Orange Pesto
1 cup fresh basil leaves, firmly packed
1 cup fresh mint leaves, firmly packed
1/2 cup walnuts
2 tablespoons orange juice
1 teaspoon finely grated orange rind
2 garlic cloves
1/4 cup olive oil (or more)
salt and pepper to taste
In a processor, blend first 6 ingredients until almost smooth.
With machine running, gradually add olive oil; process until smooth.
If pesto is dry, mix in more oil by spoonfuls.
Season with salt and pepper.
(Can be made ahead. Press plastic wrap onto surface of pesto. Cover and refrigerate up to 2 days or freeze up to 1 week. Bring to room temperature before using.)
1 1/2 cups firmly packed fresh basil leaves, finely chopped
1 3/4 cups water
3 1/2 cups sugar
2 tablespoons lemon juice
90g powdered pectin
Place basil in pan, add water, bring to boil, then remove from heat and set aside (covered) for 15 minutes to steep.
Strain liquid into a 2 cup glass measure.
Add water to measure 1 3/4 cup if necessary. Return liquid to saucepan.
Stir in pectin and lemon juice. Bring to the boil over high heat.
Add sugar and bring to a full rolling boil that cannot be stirred down. Boil for 1 minute.
Pour into hot, sterile jars and seal.
Try using purple basil, anise basil, cinnamon basil or lemon basil.
4 dried jalapeno chillies (or other hot chillies)
1/2 cup milk
1/4 cup sunflower seed oil
1/2 cup plain yoghurt
1/2 cup brown sugar
2 teaspoons vanilla
1 1/2 cups plain flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups rolled oats
1 cup chopped cashew nuts
1/2 cup raisins
Chop the chillies and put into a pan with the milk and simmer gently until the milk begins to boil.
Cool and put through a blender.
Add the egg, oil, yoghurt, brown sugar and vanilla and blend for 1 minute.
Combine flour, salt and baking soda and add the wet mixture, stirring well. Mix in the oats, cashews and raisins.
Drop teaspoonfuls onto a greased oven tray and bake at 180C for about 15 minutes or until lightly browned.
Eat one of these biscuits whenever drowsiness overcomes.
Mince or chop finely 1 cup ripe chillies, 1 onion and 1 cup of raisins.
Place in sacepan with 1 cup vinegar, 1 cup sugar and 1 teaspoon salt.
Boil slowly until dark and most of the vinegar is absorbed.
20-24 birdseye chili
1 dsp tartaric acid
2 dsp lemon juice
4 cups sugar
5 cups water
Cut 4 chili in half, place all in pot with sugar and water boil for 10 minutes.
Cool and strain.
Add acid and lemon.
Bottle and seal.
Dilute 1 part to 4.
Try it ........it surprised me
Wednesday, June 28, 2006
You will need
2 onions chopped
750g skinned tomatoes stewed
salt to taste
4 tbsp coriander chopped finely
- · remove the tops of the jalapenos
- · split them in half
- · put them in a saucepan with the onions
- · just cover with water
- · cook on low heat until the onion is tender
- · put this mixture in the blender
- · add half the tomatoes, coriander and salt
- · hit the pulse button until mixed
- · do not liquefy – needs to be chunky
- · taste – add other spices as you wish
- · add the remainder of the tomatoes
- · pulse
- · taste
- · refrigerate
You will need
150g tomato paste
50g tomato sauce
2 tsp white wine vinegar
2 tsp lemon juice
2 tbsp oil
2 tbsp soy sauce
pepper & salt & tabasco to taste
chilies – depends on how hot you want it/ what you have - perhaps 5 birds eye or 2 jalapenos or 5 Hungarian Hot Wax/ Anaheim
garlic - 3-4 cloves chopped finely
- · mix tomato paste, tomato sauce, white vine vinegar, lemon juice, oil and soy in a bowl
- · add sugar, freshly ground black pepper, salt, and a dash of Tabasco
- · cut the chilies lengthwise in half and remove the seeds
- · if you like it extra spicy use the seeds - but be careful
- · dice the chilies finely
- · add to the sauce and stir
- · mince the garlic and finely dice the onion
- · mix well
- This sauce can be stored for several days in the fridge
You will need
2 tbsp oil
1 medium onion chopped
1 green capsicum diced
2 celery stalks chopped
3 cloves garlic, minced
300g stewed tomatoes
1 450g can kidney beans, drained
1 1/2 cups corn kernels
2 teaspoons ground cumin
5 or 6 chilies to taste, chopped fine
1 1/2 teaspoons minced oregano
salt to taste if you must
1/2 teaspoon ground black pepper
1 cup elbow macaroni
3/4 cup shredded vintage cheese
- · preheat a large, heavy based pot on medium/high heat
- · add oil
- · saute onion, capsicum, celery and garlic until onion is translucent
- · stir in tomatoes, beans, corn, cumin, chilies, oregano, salt and black pepper
- · bring to the boil
- · reduce heat, put a lid on the pot
- · simmer for 15min, stir occasionally
- · cook macaroni, drain
- · stir cooked macaroni into the pot
- · just simmer for 5 min over low heat uncovered
- · remove from heat
- · fold in cheese
- · let stand 5-10 min
- · serve
- makes 4
2 kg sugar.
1.2 Litres cider vinegar.
300 gms fresh seeded chillies.
100 gms Garlic.
50 to 100 gms fresh ginger.
1 teaspoon salt.
1. Puree ginger, garlic and chillies with some vinegar and place in a pot.
2. Add rest of vinegar, sugar and salt.
3. Cook on a slow boil until a syrupy consistency and bottle. Cooking process usually
takes thirty to forty minutes.
Makes six small bottles.
Other Notes :
I use a medium hot chilli. If you want to make it hotter add more chillies or use a hotter chilli variety, such as Jalapeno.
Sunday, June 25, 2006
300ml sour cream
250ml Miracle Whip mayo
1 onion finely chopped
1 tin water chestnuts, roughly chopped
1 pkt spring vege soup mix
1 pkt frozen spinach thawed and squeezed out.
Mix all together and serve in a hollowed out cob loaf using the inside bread to dip.
You can use that fresh spinach out in your garden.
Saturday, June 24, 2006
Prinbo’s Vegie Bake ‘Stench’ ☺
(Stench was the name given to this by number 2 son and it apparently means great, awesome etc)
This is really simple and great for bbq’s
packet of cream chicken or cheese and leek or french onion soup
large tub of thickened cream
The quantity of the vegies required depends on how big your baking dish is. (I use my lasagne dish)
Then all you need to do is just alternate layers of vegies in the baking dish, place packet soup in mixing bowl or glass jug, add cream and mix until all the cream and soup is combined, pour over the vegies making sure they are completely covered, cover with aluminium foil.
Place in oven at about 160c and cook until all vegies are cooked through, which takes approximately 1½ hours, however cooking time does depend on the depth of the dish and amount of vegies used. Take out of oven and remove the foil, sprinkle with grated cheese, replace foil and put back in oven with it turned off and let stand for about 10 minutes or so to allow cream sauce to thicken up.
* Hint: If you find the cream sauce is bubbling too much just reduce the temperature to about 150c. Also be careful removing foil as you can get a bit of a steam burn if you are not careful.
Friday, June 23, 2006
1 425g tin sweet corn. (Liquid and all, not drained)
2 eggs, lightly beaten
1/2 cup oil
1 1/2 cups S.R.Flour
1/2 cup polenta
1 cup grated tasty cheese.
Red onion, bacon, capsicum and parsley as much as you like, all finely chopped.
Preheat oven to 200.
Mix all together. This is a very forgiving recipe, you can cut down on the oil and cheese if you wish or vary the vege.
For mini muffins bake approx 20 min.
Chorizo and Bean Stew
700g baby spuds, quartered
4 cloves garlic crushed
1 teasp chilli flakes
400g can butter beans
410g can diced toms
2 fresh bay leaves
150g beef or chick stock
4 tablesp chopped parsley
Boil spuds till just tender.
Heat oil, add chorizo and cook till golden.
Add garlic and chilli. Cook for a few seconds.
Add spuds, beans, toms, bay leaves and simmer 10 minutes.
Sour cherry and Ricotta Cake (Low Fat)
1 680g jar Morello Cherries
1/2 cup light marg
3/4 cup brown sugar
1 teasp vanilla extract
250g smooth ricotta
3/4 cup S.R.flour
3/4 cup plain wholemeal flour
1/2 teasp bicarb
1 teasp cinnamon
Preheat oven to 160.
Grease a deep 19cm square cake tin, line with paper.
Drain cherries and reserve 1/4 cup of juice.
Beat marg, sugar, vanilla.
Beat eggs in one at a time.
Add ricotta, sifted dry ingredients and reserved juice. Beat on low till combined.
Spread in tin and top with cherries.
Cook for about 1 hour and stand in tin for 5 min before taking out.
JATZ BISCUIT CAKE
22 jatz biscuits crushed finely
120g pecan nuts crushed fairly finely
3 egg whites
1 c caster sugar
2 teas vanilla
Icing sugar to dust
Preheat oven to 170 degrees. Line the base of a 20cm round tin with baking paper.
Then butter and flour the tin.
Mix the biscuits and nuts together and set aside.
Whip egg whites and salt till foamy then slowly shake in sugar, a little at a time, beating all while. Once it's all added continue to beat until the mixture is stiff and glossy. It will take about 5 minutes. With a spatula swirl in the vanilla then very gently fold in the biscuit nut mix till just combined. Scoop carefully into prepared tin and smooth down very gently.
Bake for 40 minutes until top seems crusty and middle seems set. Leave to cool on a rack for 10 minutes before trying to remove from tin. Sprinkle with icing sugar to serve.
3 rashers bacon diced
375 grams grated zucchini
1/2 cup oil
1 cup grated carrot
1 onion diced
1 cup S.R. flour
Mix together and bake in oven 180 degrees until cooked.
I use duck eggs with this recipe and freeze the slice for when the zucchini are no longer cropping.